'Ōmilu Ceviche with Mango

A bright, tropical ceviche that pairs the clean flavor of 'Ōmilu with the sweetness of fresh Hawaiian mango. The lime juice 'cooks' the fish while the mango adds a tropical sweetness that is quintessentially Big Island.

Ingredients

• 1 lb fresh 'Ōmilu, cubed into 1/2-inch pieces
• 1/2 cup fresh lime juice (about 6 limes)
• 1/4 cup fresh lemon juice
• 1 ripe mango, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp Hawaiian sea salt
• 1 avocado, diced (to serve)

Method

1. Combine fish with lime and lemon juice in a non-reactive bowl. Ensure fish is fully submerged.
2. Refrigerate for 15–20 minutes until fish turns opaque on the outside but remains slightly translucent in the center.
3. Drain off about half the citrus juice.
4. Fold in mango, red onion, jalapeño, cilantro, and salt.
5. Serve immediately topped with fresh avocado and tortilla chips or taro chips.